> I wish the flavor component had some kind of a quantifiable unit instead of the scoville units that has fueled this craze of feeling the burn.
> Don't fall for this tongue numbing "hottest wings/sauce in the world". Enjoy the flavor :)
I agree, but you need a certain tolerance to heat before you can stomach enough chili to notice the flavour.
To westerners with low heat tolerance, "hot" is literally the only taste they detect.
I've always had high heat tolerance, so I'm able to debate with my wife whether green or red or dry chilies would be better for a particular dish - because to us (and to you) it really makes a difference in flavour.
To them, more or less heat is the flavour, so that is what they tweak.
Apart from the machismo factor of proving your superiority by eating a vegetable without crying ;-)
> I agree, but you need a certain tolerance to heat before you can stomach enough chili to notice the flavour.
Not really, because the flavor (other than heat, which is itself considered one of the basic flavors) comes almost entirely from the body of the pepper, the heat mostly from the seeds and ribs; preparation choices can very much control the relative presence of each in a dish.
> I wish the flavor component had some kind of a quantifiable unit instead of the scoville units that has fueled this craze of feeling the burn.
> Don't fall for this tongue numbing "hottest wings/sauce in the world". Enjoy the flavor :)
I agree, but you need a certain tolerance to heat before you can stomach enough chili to notice the flavour.
To westerners with low heat tolerance, "hot" is literally the only taste they detect.
I've always had high heat tolerance, so I'm able to debate with my wife whether green or red or dry chilies would be better for a particular dish - because to us (and to you) it really makes a difference in flavour.
To them, more or less heat is the flavour, so that is what they tweak.
Apart from the machismo factor of proving your superiority by eating a vegetable without crying ;-)